Ingredients:

For the Chicken Legs:

• 5 pcs chicken legs
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 50 g (1.7 oz) butter
• 1 onion, chopped
• 1 carrot, chopped
• 4 potatoes, cut into wedges
• 4 cloves garlic, minced
• Bunch of fresh parsley, chopped

For the Honey Mustard Sauce:

• 100 g (3.5 oz) honey
• 3 tbsp soy sauce
• 2 tbsp sweet ketchup
• 2 tbsp mustard (Dijon or yellow)
• 1 lemon, juiced
• Salt, to taste
• Black pepper, to taste

For the Fresh Salad:

• 2 cucumbers, sliced
• 3-4 tomatoes, chopped
• 1 red onion, thinly sliced
• 1 tbsp lemon juice
• Salt, to taste
• Black pepper, to taste
• Olive oil, for drizzling

Steps to Make Honey Mustard Chicken Legs with Roasted Vegetables and Fresh Salad:

1. Prepare the Chicken Legs:

• Season the Chicken: Start by seasoning the chicken legs with dried oregano, black pepper, and salt. Rub the seasoning into the chicken to ensure it is well coated. Set aside while you prepare the honey mustard sauce.

2. Make the Honey Mustard Sauce:

• Mix the Sauce: In a bowl, combine 100 g of honey, 3 tablespoons of soy sauce, 2 tablespoons of sweet ketchup, 2 tablespoons of mustard, and the juice of 1 lemon. Whisk everything together until smooth. Taste the sauce and add more salt and pepper if needed.

3. Marinate the Chicken:

• Coat the Chicken: Pour the honey mustard sauce over the seasoned chicken legs, making sure they are evenly coated. Let the chicken marinate for at least 30 minutes to 1 hour in the refrigerator. This allows the flavors to penetrate the meat.

4. Prepare the Vegetables for Roasting:

• Chop the Vegetables: While the chicken is marinating, prepare the vegetables. Peel and chop the onion and carrot into bite-sized pieces. Cut the potatoes into wedges. Mince the garlic.
• Season the Vegetables: Place the chopped vegetables and potatoes into a large bowl. Drizzle with olive oil and season with salt and black pepper. Toss everything together until the vegetables are evenly coated.

5. Roast the Chicken and Vegetables:

• Preheat the Oven: Preheat your oven to 200°C (390°F).
• Arrange the Chicken and Vegetables: Place the marinated chicken legs in a large roasting pan. Arrange the seasoned vegetables and potatoes around the chicken. Place small pieces of butter (50 g) over the chicken and vegetables for added richness.
• Roast: Roast the chicken and vegetables in the preheated oven for about 40-45 minutes, or until the chicken is fully cooked (internal temperature reaches 75°C or 165°F) and the vegetables are tender. Baste the chicken with the honey mustard sauce during roasting to enhance the flavor and help the chicken caramelize.

6. Prepare the Fresh Salad:

• Chop the Salad Ingredients: While the chicken and vegetables are roasting, prepare the fresh salad. Slice the cucumbers, chop the tomatoes, and thinly slice the red onion.
• Dress the Salad: In a bowl, combine the cucumbers, tomatoes, and red onion. Drizzle with lemon juice and olive oil, and season with salt and black pepper to taste. Toss everything together gently to combine.

7. Serve the Chicken and Vegetables:

• Garnish: Once the chicken and vegetables are done roasting, remove them from the oven and sprinkle with freshly chopped parsley for a fresh burst of flavor.
• Serve: Serve the honey mustard chicken legs alongside the roasted vegetables, and plate with a side of the fresh cucumber-tomato salad for a complete and delicious meal.

Nutrition Facts (Approximate per serving, based on 4 servings):

• Calories: 620 kcal
• Fat: 38 g
• Carbohydrates: 48 g
• Protein: 28 g
• Fiber: 7 g
• Sugar: 15 g
• Cholesterol: 130 mg
• Sodium: 1200 mg

Note: Nutritional values may vary depending on specific ingredients and portion sizes.

FAQs:

1. Can I use chicken thighs instead of chicken legs?
Yes! Chicken thighs work well with this recipe and may require slightly less cooking time. Ensure that the internal temperature of the chicken reaches 75°C (165°F) before serving.

2. Can I prepare the honey mustard sauce in advance?
Yes, the honey mustard sauce can be prepared up to 2 days in advance and stored in the refrigerator. This makes the cooking process faster when you’re ready to marinate the chicken.

3. Can I use different vegetables for roasting?
Absolutely! Feel free to customize the vegetables based on what you have available. Zucchini, bell peppers, or sweet potatoes would make great additions to the roasted vegetable mix.

4. How do I know when the chicken is fully cooked?
The chicken is fully cooked when the internal temperature reaches 75°C (165°F) using a meat thermometer. The juices should run clear, and the meat should no longer be pink inside.

Tips for Making the Perfect Honey Mustard Chicken:

1. Marinate the Chicken: For the best flavor, allow the chicken to marinate in the honey mustard sauce for at least 30 minutes or up to 24 hours. The longer it marinates, the more flavorful and tender the chicken will be.
2. Baste the Chicken: During roasting, baste the chicken with the remaining honey mustard sauce or juices in the pan. This helps the chicken legs stay juicy and develop a caramelized glaze.
3. Roast Evenly: To ensure even cooking, arrange the vegetables in a single layer around the chicken. If necessary, rotate the pan halfway through roasting.
4. Let the Chicken Rest: After roasting, let the chicken rest for 5 minutes before serving. This helps the juices redistribute within the meat, keeping the chicken moist.

Storage Tips:

Refrigerating:
Store any leftover chicken and roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10 minutes until warmed through.

Freezing:
You can freeze the cooked chicken legs and vegetables for up to 2 months. Allow the chicken to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator and reheat in the oven before serving.

Salad Storage:
The fresh salad is best enjoyed on the day it’s made, but any leftovers can be stored in the fridge for up to 1 day. Add a fresh squeeze of lemon juice before serving to brighten the flavors.

Conclusion:

Honey Mustard Chicken Legs with Roasted Vegetables and Fresh Salad is a delightful meal that balances sweet, savory, and tangy flavors. The honey mustard sauce adds a rich caramelization to the chicken, while the roasted vegetables complement the dish with their tender, flavorful texture. Paired with a light and refreshing cucumber-tomato salad, this meal is not only satisfying but also healthy and full of vibrant flavors. Perfect for any occasion, this recipe is easy to make and will surely become a family favorite. Enjoy the comforting taste of roasted chicken with the fresh crunch of a summer salad!